Marmorkuchen
Marmorkuchen: vanilla and chocolate marble cake in a ring tin
Marmorkuchen is the cake German children grow up with: a tall, buttery ring of vanilla sponge swirled with chocolate, baked for birthdays and kindergarten parties and kept under a glass dome for afternoon coffee all week. It needs nothing but a dusting of icing sugar, though many families pour over a thin chocolate glaze. A common mistake is over-stirring the two batters together, which turns the cake a muddy brown instead of showing clear marbling. Chef's tip: layer the batters in the tin, then pull a fork through just once in a spiral; less is more.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 14
Ingredients
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What you'll need
Fresh ingredients (4)
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Method
0/5 doneStep 1: Heat the oven to 350°F (300°F fan). Butter a 24 cm Gugelhupf or ring tin well and dust with flour.
5 minStep 2: Beat the 9 oz soft butter, 8 oz sugar, 2 tsp vanilla extract and 1 pinch salt for 5 minutes until pale and creamy. Beat in the 5 eggs one at a time, beating well after each.
10 minStep 3: Mix the 13 oz plain flour and 3 tsp baking powder and fold in alternately with the ½ cup milk until smooth. Spoon two-thirds of the batter into the tin.
5 minStep 4: Stir the ⅞ oz cocoa powder, 2 tbsp sugar and 3 tbsp milk into the remaining batter and spread it over the light batter. Pull a fork once through both in a spiral.
3 minStep 5: Bake for 50–55 minutes, until risen and a skewer pushed deep into the cake comes out clean. Cool in the tin for 10 minutes, turn out and cool on a rack. Dust with the 1 tbsp icing sugar.
55 min
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 6 g
- Carbs
- 42 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does marmorkuchen take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 14 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
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